Home made pasta

Shihi Steamed Dumplings

Raw materials: 200 grams of flour, 25 grams of veggie ham sausage, 250 grams of veggie meat stuffing,

veggie egg yolk, 25 grams of fungus, 25 grams of broccoli.

Process: and noodles (soup noodles) - under the extrusion - skin - filling - molding - ripe.

Features: colorful and fragrant, rich in nutrition, inspiring appetite.

Filling: soy sauce, mainly sesame oil (never put water), pepper, salt, high-fresh flavoring.

Note: a catty of noodles put 250 grams of water, water boiling on the drawer after steaming, steaming ten minutes can be, boiling water and noodles, a catty of noodles out of twenty pasta.

Pie making

Raw materials: 500 grams of flour, 350 grams of warm water, 300 grams of vegetarian meat stuffing, 500 grams of vegetables, 25 grams of soy sauce, 10 grams of refined salt, 10 grams of ginger foam, 5 grams of vegetarian mushroom essence, pepper water, 15 grams of sesame oil.

Process: warm water and noodles --- pulling agent --- on the filling --- molding --- mature.

Holding point: outside burnt and inside tender, flavorful.

Note: Molasses for more than two hours after combining noodles with warm water.

9, shortcrust pastry

Raw materials: 500 grams of fabric, 100 grams of salad oil, 10 grams of vegetable foam, 5 grams of ginger, 350 grams of water.

Process: soft pastry --- warm water and noodles --- molding --- cooked.

Features: soft and crispy outside and inside, thin layers of cake, crispy and flavorful.

Note: The cake embryo should be wrapped tightly after folding, and the two hands should be even when rolling, so that the cake can bulge, not run out of gas, and be easy to mature when it is cooked. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it. The cake rolled into shape after molasses 10 minutes, first rolled back, cooking front.